These fantastic polenta recipes include soft and creamy side dishes, cheesy gratins, crispy polenta bites and more.
Food & Wine
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The method used here creates a luscious and creamy polenta that cooks pretty much unattended; in fact, the more slowly the polenta cooks, the better it is. Food52 executive editor Kristen Miglore adapted the method from The Food of Southern Italy by Carlo Middione.
Commercial wild mushroom mixes (usually a combination of shiitake, cremini and oyster mushrooms) are a godsend: the mushrooms are already cleaned, stemmed and sliced the mushrooms for you. In this recipe, they are mixed with spinach and cream, then baked in a luscious gratin under smooth rounds of precooked polenta until bubbling hot.
This is Mario Batali's variation on a classic dish from the coastal villages outside of Trieste, where the fresh seafood is among the most prized in the world. The polenta that accompanies the shrimp must be very soft, almost saucelike. "Thick, lumpy polenta is criminal in that part of Italy, and justly so," Batali says.